NUST Student Shines at Global Culinary Showdown

Amongst this year’s participants of the Young Chef Olympiad (YCO) this year, was NUST’s very own third-year Culinary Arts student, Elwaro Suze, who embraced the opportunity to represent Namibia on this esteemed platform. Deemed as one of the world's largest culinary competitions for students, this event aims to bring together young chefs from across the globe to celebrate peace, harmony, and friendship through the universal language of food.

Reflecting on his journey, Elwaro described the experience as a privilege he never imagined. “During my first visit to NUST at an open day, a former student practiced for an international competition. I remember tasting her food, and thought to myself, hopefully, one day I can see the world through cooking.” Despite initial doubts from others about the industry, he pursued his dream and earned the title of Chef of the Year, which secured his YCO qualification.

Elwaro’s competition dish showcased both technical skill and creative flair. Inspired by a Thai green curry he once had, he carefully balanced flavours to create a dish that was both light and aromatic. “I made saffron-infused ravioli stuffed with eggplant, cauliflower, carrot, onion, herbs, garlic, and chickpeas, served on a bed of herb-infused green curry sauce with carrot cubes and glazed cauliflower. I further garnished the dish with deep-fried chickpeas and coriander to add a crunchy element.” 

Guiding him throughout this experience was Alida Siebert, a NUST lecturer in the Department of Hospitality and Tourism. Despite limited preparation time and no prior competition experience, Elwaro navigated the challenges with tenacity. Not even the challenges of a tight kitchen and unpredictable ingredients could stand in his way. “Elwaro’s strength is his self-confidence and his positive attitude, which helped him tackle challenges head-on,” Siebert remarked, emphasising his determination.

The YCO competition was a transformative experience for Elwaro who brought home two awards. He found inspiration in engaging with other chefs from diverse backgrounds, expanding his knowledge of different cuisines and cooking techniques. “It was amazing to see the significance behind each dish prepared by my fellow competitors. This experience has motivated me to do even better in my career.”